Biff takes Chev, Finley and Xupe out for pheasant in the fields and grouse in the woods a few times each week during the fall. The hunting changes as the fall progresses, improving from September into the late fall.  The leaf fall along with drop in temperatures makes for better grouse hunting in the woods. The harvest of cornfields improves the chances of getting pheasant as their hiding places are reduced.  Meanwhile, back at home, we see roosters in our driveway and have flushed them from under our pine trees. Those birds do not make it to the dinner table. Instead Biff will feed them corn through the winter.

Here’s an amazing recipe for pheasant or grouse (or chicken from the grocery store!) from the cookbook, Créme de Colorado.

• Breast meat from 2 birds washed and dried, cut in strips
• 1/2 c. butter
• 1/4 c. chopped shallots
• 1 pkg. sliced mushrooms
• 2 T. minced fresh parsley
• 3/4 c. vermouth
• 1 c. heavy cream

Wash the bird (soak the butchered breast in water a few hours before taking the meat off the breast) and pat dry.  Toss the cut up meat in flour seasoned with salt and pepper. In a large skillet, melt butter and sauté meat for a few minutes on each side.  With slotted spoon, remove meat to a buttered casserole dish. In the same skillet, sauté the shallots, mushrooms and parsley until the shallots are transparent and the mushrooms cooked.  Add the vermouth and cream.  Cook ’til the sauce is heated through and pour over the meat.  Cover and bake at 325 degrees for 20 – 30 minutes, ’til the meat is tender.  Serve over rice, wild rice or flat noodles.

Note:  We’ve done this recipe with the meat from just one pheasant breast and it’s plenty for two people, with leftovers that warm up well the next day.